vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Macedoine Salad in Aspic, a la James Gilliland
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a salad for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
808Calories
30 gProtein
64 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories808 kcal
Protein30 g
Carbohydrates64 g
Fiber19 g
Sugars0.2 g
Total Fat49 g
Saturated Fat7 g
Monounsaturated Fat11 g
Polyunsaturated Fat28 g
Cholesterol0 mg
Sodium546 mg
Potassium1014 mg
Calcium131 mg
Iron4.8 mg
Magnesium118 mg
Phosphorus301 mg
Zinc2.2 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A1202 mcg
Vitamin E7.1 mg
Vitamin K15 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.9 mg
Folate142 mcg
Choline6.7 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 453. The excerpt below is the record exactly as published.
Macedoine Salad in Aspic, a la James Gilliland Salade Macedoine en Aspic & la James Gilliland Carrots, onions, turnips, peas, and string beans cooked until tender; mix all together; add some strips of Spanish pepper. Glaze a ring mould with aspic and decorate with truffles and white of hard-boiled eggs. Glaze again. To two cups vegetables add four tablespoons mayonnaise dressing, then two tablespoons dissolved Cox’s gelatine
Cook this with the app: pantry check, scaling, and the assistant.